| 杏皮渣酿制杏果醋饮料的工艺研究 |
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| 引用本文： | 李文慧,徐麟,樊国全,张大海,康成友,傅力.杏皮渣酿制杏果醋饮料的工艺研究[J].保鲜与加工,2010,10(3):54-56. |
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| 作者姓名： | 李文慧 徐麟 樊国全 张大海 康成友 傅力 |
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| 作者单位： | 新疆农业科学院轮台果树资源圃,轮台,841600;农业部国家重点野外科学观测轮台站,轮台,841600;新疆农业科学院科研管理处,乌鲁木齐,830091;轮台县华隆农林业开发有限公司,轮台,841600;新疆农业大学食品科学学院,乌鲁木齐,830052 |
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| 基金项目： | 国家科技支撑项目，国家星火项目，新疆维吾尔自治区科技攻关项目，新疆维吾尔自治区科技兴新项目 |
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| 摘 要： | 研究了以杏皮渣为原料的果醋饮料生产工艺，确定了酿制杏皮渣果醋的最佳工艺参数。筛选出最佳醋酸菌是LB-2001，果醋酿制过程中添加剂SO2含量≤30mg／L，醋酸发酵结束后，加入食盐的浓度为1．0％-1．5％。．采用115℃／2min超高温瞬时杀菌。用此工艺酿制出的杏果醋饮料香味独特，口味纯正。
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| 关 键 词： | 杏果醋 酒精发酵 醋酸发酵 生产工艺 |
Study on the Processing Technique of Making Vinegar from Apricot Bran |
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| LI Wen-hui,XU Lin,FAN Guo-quan,ZHANG Da-hai,KANG Cheng-you,Fu Li.Study on the Processing Technique of Making Vinegar from Apricot Bran[J].Storage & Process,2010,10(3):54-56. |
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| Authors: | LI Wen-hui XU Lin FAN Guo-quan ZHANG Da-hai KANG Cheng-you Fu Li |
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| Institution: | 1.Luntai National Pomology Germpasm Garden,Academy of Agricultural Science of Xinjiang,Luntai 841600,China;2.Luntai National Research Station of Xinjiang Fruit Germplsm Resources,Ministry of Agriculture,Luntai 841600,China;3.Department of research administer,Academy of Agricultural Science of Xinjiang,Urumqi 830091,China;4.Luntai County Hualong Agroforestry Development Co.,Ltd,Luntai 841600,China;5.Department of Food Science,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | The technology of making vinegar from apricot as the raw material was inwestigated,and the optimum technological parameters of the apricot vinegar were established through single-factor and orthogonal experiments.Screening the three kinds of strains,the best strain is LB-2001,SO2 concentration ≤ 30 mg/L,salt concentration 1.0‰ ~1.5‰,sterilization using immediate set 115 ℃ /2 min.The process brewed apricot vinegar obtained was featured by unique flavour and genrine taste. |
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| Keywords: | apricot vinegar alcoholic fermentation acetic fermentation processing technology |
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